Best. Thanksgiving. Pie. Ever!

Here it is. The recipe I wished I’d blogged about last year, so that when I couldn’t find my paper copy of it this year, I would have just been able to pull it up online. It’s my favorite Thanksgiving pie. Ever! I don’t know where my mom got it, but she used to make it every year, and when she stopped, I started. I love this recipe, and it’s even more special to me because Thanksgiving is the only time I ever make it. It’s also a perfect Black Friday breakfast with a cup of coffee or milk. Mmmm, I’m drooling just writing about it.

Wash & dry the cranberries. Preheat the oven to 350 degrees (F), and grease a 10″ pie plate. This is an occasion where size does matter. This recipe is written for a 10″ pie plate for a reason. If you’re using a 9″ or smaller pie plate, you should reduce the amount of cranberries & nuts. Assuming you do have a 10″ pie plate, the first step is to mix the first 3 ingredients together and spread them in the bottom of your greased pie plate. For lack of a better description, yum!

Cranberries, Walnuts, and Sugar

Next, you’re going to beat the eggs in a large mixing bowl, and add the remaining 1 cup of sugar, flour, butter/margarine, and shortening/Crisco. To make this recipe a tiny bit more health-conscious, if you prefer to avoid trans-fats, you should use butter and organic trans-fat-free shortening (pictured), since both margarine and Crisco are full of trans-fats. Beat this mixture well, and pour it over the berry/nut mixture in the pie plate. It will look roughly like this when it’s ready to go into the oven:

Here it is before it goes into the oven…

Bake the whole thing at 350 F for 50-60 minutes, until golden brown on top. Let it cool, and enjoy!